Prawn laksa curry bowl

Prawn laksa curry bowl

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(39 ratings)

Prep: 5 mins Cook: 10 mins


Serves 2

Real fast food: a delicious and warming seafood one-pot, that takes just 15 minutes to make

Nutrition and extra info

Nutrition: per serving

  • kcal520
  • fat26g
  • saturates14g
  • carbs50g
  • sugars4g
  • fibre3g
  • protein19g
  • salt3.6g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 red chilli, finely sliced
  • 2 ½ tbsp Thai red curry paste
  • 1 vegetable stock cube
  • 400ml can reduced fat coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 2 tsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 100g rice noodles
  • 2 limes, juice of 1, the other halved



    The same shape, but smaller than…

  • 150g cooked king prawns
  • ½ small pack coriander, roughly chopped


  1. Heat the oil in a medium saucepan and add the chilli. Cook for 1 min, then add the curry paste, stir and cook for 1 min more. Dissolve the stock cube in a large jug in 700ml boiling water, then pour into the pan and stir to combine. Tip in the coconut milk and bring to the boil.

  2. Add the fish sauce and a little seasoning. Toss in the noodles and cook for a further 3-4 mins until softening. Squeeze in the lime juice, add the prawns and cook through until warm, about 2-3 mins. Scatter over some of the coriander.

  3. Serve in bowls with the remaining coriander and lime wedges on top for squeezing over.

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Comments, questions and tips

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pandorcia's picture
20th Jan, 2020
Absolutely love it, it's my new favourite dish! And very quick to make too, which is always a bonus. I tweaked the recipe a bit, to suit my own taste - I doubled the amount of red curry paste to make it extra spicy, and used 'less salt' stock, so the base doesn't become too salty. I also doubled the coriander. Everything else I've done just like in the recipe. Next time I'm going to use seafood mix and add some veg - sugarsnaps or mangetouts, maybe soy shoots. I feel like this soup is a great base that can have lots of different ingredients added to mix things up :)
8th Sep, 2019
One I keep coming back to again and again. So warming and comforting! Like others we also add mange tout at the rice noodle stage to get some veg in.
ARogue Allie's picture
ARogue Allie
15th May, 2018
Added mange tout and bean sprouts at same time as rice noodles, loved it!
18th Nov, 2017
Great little quick and easy recipe, super tasty! I prepared ours with sides of stir-fried vegetables and prawn crackers. Only aspect I'll try differently next time is to swap the vegetable stock to chicken, to add a layer of depth and even more flavour.
16th Oct, 2017
I increase the recipe to serve 5 and add mange tout, sugar snaps and baby corn and often add monkfish or scallops too. The kids adore this which makes it a pleasure to make, especially if I follow it with mango sorbet
18th Apr, 2017
I love this recipe for the Laksa base. I have found after making a few variations that the favourite in our house is to add baked salmon cut into chunks instead of the prawns (add it at the end after filling bowls so I can make sure we each have enough) and I also add sugersnap peas or mange tout to the broth at the same time as the noodles for extra bite! We now have this regularly in our house, its so quick and easy and has so much flavour. I also found dressing it with spring onions and parsley (partner isn't keen on coriander) gives it an extra bit of freshness.
Frantic Flapjack
21st Jun, 2016
Tasty and easy to make. A quick midweek supper.
16th Jun, 2016
really easy and soooo delish!
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4th Nov, 2018
Use basil instead of coriander!
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